How do I cook breast of lamb?


Breast of lambWhat on earth do I do with breast of lamb?

It’s a question I get asked over and over again.

If you purchase a whole or half lamb from your butcher for the freezer, you will get breast of lamb as part of your freezer pack.

You can potentially opt to have the breast of lamb minced and use it as an ingredient in a classic shepherd’s pie. However, this cut of lamb is quite fatty so it’s essential you dry fry it and pour off the fat before you add the other ingredients to make your shepherd’s pie.

However, I think that roast rolled stuffed breast of lamb is the best way of cooking this budget cut of lamb. It’s an easy recipe and makes a perfect mid-week family meal that can be eaten cold the next day (if there are any leftovers!) with salad or in sandwiches.

How to make rolled stuffed breast of lamb

This recipe is taken from the now out of print book The Times Cookery Book by Katie Stewart

Serves 4
Time taken: 2-2.5 hours


1kg piece of breast of lamb
Lemon juice
Freshly milled pepper
Seasoned flour
Bed of roasting vegetables

For the stuffing:
1 small onion
0.5 cooking apple
15g butter
225g pork sausage meat
2 heaped tablespoons fresh white breadcrumbs
1 heaped teaspoon chopped parsley
Pinch powdered rosemary
2 tablespoons lightly mixed egg

For the gravy:
300ml cider
1 tablespoon honey
1 rounded teaspoon cornflour

Cooking method

  • Cut any small bones from the meat.
  • Sprinkle the inside of the meat with a little lemon juice and freshly milled pepper and set aside while you make the stuffing.
  • Peel and chop the onion and apple.
  • Melt the butter in a saucepan and add the onion and apple, cooking gently until the onion is soft but not brown.
  • Add the sausage meat and stir over a gentle heat for 4-5 minutes.
  • Draw the pan off the heat and stir in the breadcrumbs, parsley, rosemary and beaten egg to bind. Mix well.
  • Spread the stuffing evenly over the meat.
  • Roll the meat up neatly but not tightly and secure with string.
  • Rub a little seasoned flour over the surface.
  • Put the meat into a roasting tin on a bed of vegetables and slow roast at 170C for 1.5 hours.
  • Lift out the meat and pour away the fat from the roasting pan.
  • Bring the cider to the boil and stir in the honey.
  • Replace the meat in the tin and pour the cider over it.
  • Return the meat to the oven at 190C and roast for a further 20 minutes, basting occasionally with the cider and honey mix.
  • Lift the meat from the pan onto a serving dish.
  • Strain the liquid into a saucepan.
  • Blend the cornflour with a little water and stir into the pan.
  • Bring to the boil, check the seasoning and serve as a gravy.
  • Enjoy!